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Creamy Chicken Tetrazzini – The Ultimate Comfort Food!

Craving a creamy, cheesy, and ultra-cozy dinner? This Chicken Tetrazzini is about to become your new go-to!

Tender chicken, a rich, velvety sauce, and perfectly cooked pasta come together in a baked, bubbly masterpiece that’s hard to resist.

This dish is make-ahead friendly, ideal for busy nights, and guaranteed to be a family favorite.

Serve it up for a quick weeknight dinner or a comforting weekend meal—either way, it’s a winner!

For Chicken Tetrazzini

Chicken – I use cooked, chopped chicken breasts for this recipe. You can also use rotisserie chicken for extra convenience!
Butter – Adds richness and flavor to the creamy sauce.
Cream of Chicken Soup – The base of the creamy sauce, making it thick and smooth.
Sour Cream – For extra creaminess and a slight tang.
Chicken Broth – Adds savory flavor and helps thin out the sauce.
Salt & Pepper – Essential for seasoning and balancing the flavors.
Linguini – The perfect pasta to soak up all the creamy goodness.
Mozzarella Cheese – Melts beautifully for a gooey, cheesy topping.
Parmesan Cheese – Adds a rich, nutty flavor and a crispy top when baked.

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Creamy Chicken Tetrazzini Bake

Prep Time 15

Cook Time 40

Total Time 55

Servings 8

Calories 645

A cozy and satisfying pasta dish, this Creamy Chicken Tetrazzini is the perfect make-ahead meal for busy nights. With tender chicken, a rich and creamy sauce, and a cheesy topping, it’s a guaranteed family favorite!

Ingredients

½ cup butter, melted
2 cans (10.5-ounce) cream of chicken soup
2 cups sour cream
½ cup chicken broth or stock
½ tsp salt
½ tsp black pepper
4 cooked chicken breasts, chopped
16 ounces linguini, cooked according to package instructions
2 cups shredded mozzarella cheese
2 tbsp grated Parmesan cheese

Instructions

Preheat the oven to 350°F (175°C).
In a large mixing bowl, whisk together the melted butter, cream of chicken soup, sour cream, chicken broth, salt, and pepper until smooth.
Add the chopped chicken and cooked linguini, tossing everything together until evenly coated in the creamy sauce.
Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
Sprinkle the shredded mozzarella evenly over the top, then finish with the grated Parmesan.
Bake for 40 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before serving.

Calories: 645kcal

Course: Main Course

Cuisine: American

Keyword: Chicken Tetrazzini Bake

1. Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut, and it adds even more flavor to your Tetrazzini. Just shred or chop the chicken and add it into the sauce!

2. Can I substitute the linguini with another type of pasta?

Yes! You can use any pasta you like, whether it’s spaghetti, penne, or even fettuccine. Just pick your favorite, and it will work perfectly!

3. Can I make this dish ahead of time?

For sure! You can prepare the entire casserole, cover it, and store it in the fridge for up to 2 days. When you’re ready to eat, just pop it in the oven. You might need a few extra minutes for baking, but you’ll have a delicious meal waiting for you!

4. How can I make this dish lighter?

To make it lighter, you can swap the sour cream with Greek yogurt, and use low-fat mozzarella cheese. If you’re looking for a creamier version without the extra calories, you can also use half-and-half instead of heavy cream.

5. Can I freeze Chicken Tetrazzini?

Yes, you can! Just assemble the casserole and freeze it before baking. When you’re ready to eat, thaw it in the fridge overnight, then bake it as usual. This is a perfect meal prep option for busy weeks!

Chicken Recipes

Mexican Chicken Casserole

Mexican Chicken Casserole

Looking for a healthy, easy, and flavor-packed dinner the whole family will love?

This Mexican Chicken Casserole has it all—juicy chicken, fiber-rich black beans, fluffy quinoa, and melty cheese, all baked into one satisfying dish.

The best part? It’s simple, customizable, and meal-prep friendly—make it once and enjoy leftovers for days.

Whether you’re feeding a hungry family or need a no-fuss recipe for busy nights, this casserole never disappoints.

Let’s get cooking!

For Mexican Chicken Casserole

Chicken – Boneless, skinless chicken breasts, cut into bite-size pieces. Perfect for a lean protein that soaks up all the flavors.
Quinoa – A healthy, protein-packed base that makes this casserole extra filling and nutritious.
Bell Peppers – Green and red bell peppers add a burst of color and natural sweetness to the dish.
Onion – Adds savory depth to the casserole and balances the other flavors.
Chili Powder & Cumin – These spices bring warmth and earthiness to the dish, giving it that perfect Mexican flair.
Black Beans – Rinsed and drained, they add fiber and texture, making the casserole hearty and satisfying.
Fire-Roasted Tomatoes – Provides a smoky, rich flavor to the casserole that pairs perfectly with the spices.
Greek Yogurt – A creamy, tangy ingredient that gives the casserole its rich texture without the heaviness of sour cream.
Cheese – A blend of sharp cheddar and mozzarella for that melty, cheesy goodness that everyone loves.

Cilantro – Fresh cilantro to garnish, adding a burst of brightness and freshness to finish off the dish.

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Mexican Chicken Casserole

Prep Time 25

Cook Time 20

Total Time 45

Servings 8 servings

Calories 277

A healthy and easy Mexican Chicken Casserole made with quinoa, fresh vegetables, black beans, and cheese. This creamy, flavorful dish is perfect for a crowd!

Ingredients

1 cup uncooked quinoa
1 tbsp extra-virgin olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound boneless, skinless chicken breasts, cut into bite-size pieces (about 2 large breasts)
1 tbsp + 2 tsp chili powder
1½ tso ground cumin
½ tsp kosher salt
½ tsp ground black pepper
¼ tsp cayenne pepper
1 tsp minced garlic (about 2 cloves)
1 can (15 oz) fire-roasted diced tomatoes, drained
1 can (15 oz) black beans, rinsed and drained
1 cup plain nonfat Greek yogurt
½ cup sharp cheddar cheese, freshly grated, divided
½ cup mozzarella cheese, freshly grated, divided
Fresh cilantro for garnish

Instructions

Preheat & Prep:

Preheat oven to 350°F (175°C). Lightly coat a 9×13-inch casserole dish with nonstick spray and set aside.

Cook the Quinoa:

In a saucepan, bring 2 cups of water and the quinoa to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.

Sauté the Vegetables & Chicken:

In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the onion, green bell pepper, and red bell pepper, and sauté until slightly softened (about 5 minutes).

Cook the Chicken:

Add the chicken, chili powder, cumin, salt, black pepper, and cayenne pepper. Sauté until the chicken is fully cooked (about 4–5 minutes). Stir in the garlic and drained tomatoes, cooking for another minute.

Combine Ingredients:

Remove from heat and stir in the black beans, cooked quinoa, Greek yogurt, ¼ cup of cheddar cheese, and ¼ cup of mozzarella cheese. Adjust seasoning if needed.

Assemble & Bake:

Transfer the mixture to the prepared casserole dish and spread evenly. Top with the remaining cheddar and mozzarella cheese.

Bake & Broil:

Bake uncovered for 15 minutes, until the cheese is melted and the casserole is heated through. Then, broil for an additional 3–4 minutes until the cheese is lightly browned (watch carefully to prevent burning).

Serve:

Let rest for 5 minutes. Garnish with chopped cilantro and serve warm.

Calories: 277kcal

Course: Main Dish

Cuisine: Mexican

Keyword: Chicken Casserole

1. Can I use rotisserie chicken to save time?

Definitely! Grab a rotisserie chicken and shred it up for a super quick option. It’s a time-saver without sacrificing flavor!

2. Do I need to cook the quinoa first?

Yes! You want the quinoa cooked and fluffy before mixing it into the casserole. This way, it soaks up all those amazing flavors.

3. Can I prep this casserole in advance?

Yes! You can assemble the casserole up to 24 hours ahead. Just pop it in the fridge, then bake it when you’re ready to eat!

4. Can I substitute Greek yogurt for something else?

If Greek yogurt’s not your thing, go ahead and swap it for sour cream or a dairy-free option like cashew cream. It’ll still be creamy and delicious!

5. How do I make it spicier?

Want more heat? Add some diced jalapeños, extra cayenne pepper, or a splash of your favorite hot sauce! It’ll kick up the flavor for sure.

Pasta Recipes

Easy Chicken Noodle Casserole

Creamy Chicken Noodle Casserole

Busy weeknights? No problem!

This Chicken Noodle Casserole is the ultimate comfort food—rich, creamy, cheesy, and topped with a buttery crunch.

It’s quick to prepare, packed with pantry staples, and perfect for using up leftover or rotisserie chicken.

Your family will love the cozy, home-cooked flavor, and you’ll love how easy it is to make!

Just mix, bake, and enjoy this no-fuss, crowd-pleasing casserole.

For the Casserole:

Chunk Chicken Breast – Canned, drained chicken or about 3 cups of store-bought rotisserie chicken.
Cream of Chicken Soup – Use two 10.5 oz cans, or substitute with cream of mushroom or creamy celery.
Mayonnaise – Adds creaminess and richness to the sauce.
Milk – For thinning out the sauce and creating the creamy base.
Onion – Half an onion, finely diced (optional), or use dried onion flakes.
Shredded Cheddar Cheese – Adds cheesy, melty goodness to the casserole.
Frozen Peas and Carrots – A quick and easy veggie option, adds color and texture.
Egg Noodles – 12 oz, cooked and drained, the base for the casserole.

For the Topping:

Panko Bread Crumbs – These give a crunchy topping. You can also use regular bread crumbs or crushed Ritz crackers.
Salted Butter – ½ cup (1 stick), melted, for drizzling over the bread crumbs to create a golden crust.

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Easy Chicken Noodle Casserole

Prep Time 20

Cook Time 35

Total Time 55

Servings 6

Calories 745

A creamy, comforting casserole made with tender chicken, egg noodles, and a cheesy, crunchy topping.

Ingredients

2 cans (12.5 oz) chunk chicken breast, drained (or about 3 cups diced rotisserie chicken)
2 cans (10.5 oz) cream of chicken soup (substitute with cream of mushroom or cream of celery if preferred)
1 cup mayonnaise
1 cup milk
½ onion, finely diced (or 1 tbsp dried onion flakes; optional)
2 cups shredded cheddar cheese
1½ cups frozen peas and carrots
12 oz egg noodles, cooked and drained
1 cup panko bread crumbs (or substitute with regular bread crumbs or crushed Ritz crackers)
½ cup (1 stick) salted butter, melted

Instructions

Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
In a large mixing bowl, combine the chicken, cream of chicken soup, mayonnaise, milk, diced onion, shredded cheddar cheese, and frozen peas and carrots. Stir well to blend.
Gently fold in the cooked egg noodles, ensuring they are evenly coated.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the panko bread crumbs evenly over the top.
Drizzle the melted butter evenly over the bread crumbs.
Bake uncovered for 30-35 minutes, or until the casserole is bubbling and the top is golden brown.
Remove from the oven, let sit for a few minutes, then serve warm.

Notes

Chicken Options: Store-bought rotisserie chicken, leftover grilled chicken, or cooked shredded chicken all work great.
Soup Variations: Swap out cream of chicken for cream of mushroom or cream of celery for a different flavor.
Onion Texture: If you prefer softer onions, sauté them before adding them to the mix.
Topping Options: Try crushed crackers or regular bread crumbs instead of panko for a different crunch.
Crockpot Cooking: This recipe has not been tested in a slow cooker.

Calories: 745kcal

Course: Main Course

Cuisine: American

Keyword: Creamy Chicken Noodle Casserole

1. Can I use leftover chicken or rotisserie chicken?

Absolutely! Rotisserie chicken or any leftover cooked chicken is a great shortcut. Just shred or dice it and you’re good to go!

2. Do I have to cook the noodles before adding them to the casserole?

Yes, cook the noodles first. This ensures they have the perfect texture when mixed with the creamy sauce and baked.

3. Can I prepare this casserole in advance?

Yes! You can assemble the casserole up to 24 hours ahead. Just cover it tightly and refrigerate. When you’re ready, pop it in the oven and bake as usual!

4. Can I substitute the cream of chicken soup?

You sure can! If you prefer, you can use cream of mushroom or cream of celery soup for a different flavor.

5. How can I make this casserole spicier?

For a little heat, try adding some diced green chilies, a pinch of cayenne, or a dash of hot sauce. Adjust to your taste!

Chicken Recipes

Homemade Panda Express Mushroom Chicken

Better Than Takeout: Panda Express Mushroom Chicken in 20 Minutes!

Craving Panda Express but want something fresher, healthier, and just as delicious?

This Mushroom Chicken copycat is your answer! Juicy, pan-seared chicken, tender mushrooms, and crisp zucchini are coated in a rich, garlicky soy-ginger sauce that clings to every bite.

The best part? It’s ready in just 20 minutes using simple pantry staples! 🍜🔥

Say goodbye to soggy takeout and hello to a homemade classic that’s faster than delivery—
and way more satisfying!

For Mushroom Chicken

Chicken Breast – Thinly sliced for quick cooking and a tender texture.
Vegetable Oil – Used for pan-frying the chicken to golden perfection.
Mushrooms – Adds a deep, umami flavor and soaks up the delicious sauce.
Zucchini – Brings a fresh crunch and balances the dish with a mild sweetness.
Sesame Seeds – A final garnish for a slight nuttiness and added texture.

For Chicken Marinade

Soy Sauce – Infuses the chicken with a savory, umami base.
Apple Cider Vinegar – Adds depth of flavor.
Cornstarch – Helps tenderize the chicken and gives it a silky coating.
Brown Sugar – A touch of sweetness to balance the marinade.

For the Sauce

Chicken Stock – Forms the rich base of the sauce.
Soy Sauce – Enhances the overall umami and saltiness.
Oyster Sauce – Adds a deep, savory richness.
Brown Sugar – Balances out the salty and tangy flavors.
Cornstarch – Thickens the sauce to coat every bite.
Chinese Black Vinegar – Gives a hint of tang (can use rice vinegar instead).
Sesame Oil – Adds a nutty aroma to the final dish.
Garlic & Ginger – The flavor power duo that brings warmth and depth.

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Homemade Panda Express Mushroom Chicken

Prep Time 10

Cook Time 8

Total Time 17

Servings 4

Calories 193

Craving Panda Express Mushroom Chicken? This easy homemade version is packed with tender, pan-seared chicken, fresh mushrooms, and zucchini, all coated in a rich soy-ginger-garlic sauce. A quick and delicious meal in under 20 minutes!

Ingredients

Main Ingredients

1 lb chicken breast, thinly sliced (about ¼ inch thick)
1 tbsp vegetable oil
2 cups mushrooms, sliced
1 zucchini, cut into half-moon slices
Sesame seeds (for garnish)

Chicken Marinade

1 tbsp soy sauce
1 tsp apple cider vinegar
2 tsp cornstarch
½ tsp brown sugar

Sauce

3 tbsp chicken stock
1 tbsp soy sauce
1 tbsp oyster sauce
1½ tsp brown sugar
1 tsp cornstarch
1 tsp Chinese black vinegar (or substitute with rice vinegar)
1 tsp sesame oil
2 cloves garlic, minced
¾ tsp ginger, grated

Instructions

Marinate the Chicken

In a medium bowl, mix the marinade ingredients.
Add the sliced chicken and coat evenly. Let it marinate for at least 30 minutes (or overnight for best results).

Prepare the Sauce

In a small bowl, whisk together all sauce ingredients. Set aside.

Cook the Chicken

Heat a wok or pan over high heat.
Once hot, add vegetable oil and place the chicken in a single layer (without the marinade).
Sear without stirring for 30 seconds to 1 minute until golden brown. Flip and repeat on the other side. Remove from the pan.

Cook the Vegetables

In the same pan, add mushrooms and zucchini. Stir-fry for 2-3 minutes until slightly tender.

Combine Everything

Lower the heat to medium and return the chicken to the pan.
Stir the sauce (cornstarch may settle) and pour it over the chicken and vegetables. Use half the sauce if you prefer a lighter coating.
Stir-fry for another 1-2 minutes until the sauce thickens.

Serve & Enjoy

Sprinkle sesame seeds on top and serve immediately.

Notes

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a pan over medium heat for the best texture.

Calories: 193kcal

Course: Main Course

Cuisine: Asian, Chinese

Keyword: Panda Express Mushroom Chicken

1. Can I use chicken thighs instead of chicken breasts?

Absolutely! If you love a juicier, more flavorful piece of meat, chicken thighs are a great alternative. Just keep them sliced thin for quick cooking, and they’ll hold up beautifully in the stir-fry!

2. How do I make this recipe gluten-free?

To make the dish gluten-free, simply swap out the soy sauce for a gluten-free version or tamari. Also, make sure your oyster sauce is gluten-free. It’s an easy adjustment and still delivers all the flavors!

4. Can I add more vegetables?

Of course! Feel free to mix in your favorite veggies like broccoli, snap peas, or baby corn. Add them to the pan with the mushrooms and zucchini, and they’ll cook up perfectly.

5. Can I prepare the sauce ahead of time?

Yes, prepping the sauce in advance is a great idea! It’ll save you time when cooking, and the flavors will meld even more, making the dish taste even better when you’re ready to stir-fry.

Chicken Recipes

Bang Bang Chicken Recipe

Crispy, Crunchy, and Coated in the Ultimate Sauce!

Love the irresistible crunch of fried chicken but want a next-level flavor bomb? This Bang Bang Chicken is crispy, juicy, and tossed in a creamy, sweet, and spicy sauce that will have you licking your fingers clean! The double-fry technique guarantees the perfect crunch, while the bold, tangy, and slightly spicy Bang Bang sauce ties it all together. Whether you’re making it for a quick dinner or a crowd-pleasing snack, this is the kind of dish that disappears FAST—so you might want to make extra!

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Bang Bang Chicken Recipe

Prep Time 15

Cook Time 10

Marinating time 15

Total Time 40

Servings 4

Calories 406

This crispy and flavorful Bang Bang Chicken is an Americanized take on a popular Sichuan dish. Twice-fried for extra crunch and coated in a creamy, sweet, and spicy sauce, this homemade version will rival any restaurant’s.

Ingredients

For the Chicken:

⅓ cup milk
1 large egg
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
¼ cup potato starch (or cornstarch)
¼ cup all-purpose flour
½ tsp salt
¼ tsp ground black pepper
¼ tsp shichimi togarashi (or any ground red pepper)
2 cups oil for frying (or as needed)

For the Sauce:

¼ cup mayonnaise
2 tbsp honey
2 tbsp sweet chili sauce
1 tsp gochujang (or any hot sauce)

Instructions

Marinate the Chicken

In a large bowl, whisk together milk and egg until well combined.
Add chicken cubes, mix to coat, and marinate for 15 minutes.
Drain and discard the egg mixture.

Coat the Chicken

In a separate bowl, combine potato starch, flour, salt, black pepper, and shichimi togarashi.
Transfer the mixture to a large resealable plastic bag.
Add the drained chicken, seal the bag, and shake to coat evenly.

First Fry (325°F / 165°C)

Heat 2 inches of oil in a deep saucepan over medium heat until it reaches 325°F (165°C).
Fry chicken in small batches (5-8 pieces at a time) for 90 seconds.
Remove to a paper towel-lined plate. Keep batches separate.

Second Fry (350°F / 175°C)

Increase the oil temperature to 350°F (175°C). The oil should be actively bubbling.
Re-fry the first batch of chicken for another 90 seconds, then remove to a clean paper towel-lined plate.
Repeat with remaining batches.

Make the Sauce

In a large serving bowl, mix together mayonnaise, honey, sweet chili sauce, and gochujang until smooth.

Coat & Serve

Toss the fried chicken in the sauce until well coated.
Serve immediately and enjoy!

Calories: 406kcal

Course: Appetizer, Main Course

Cuisine: American-Chinese fusion

Keyword: Bang Bang Chicken

Recipe Tips

Cornstarch Substitute: You can use cornstarch instead of potato starch, though potato starch gives a silkier texture.
Spice Adjustments: Substitute any ground red pepper for shichimi togarashi and any hot sauce for gochujang.
Double Frying: This technique ensures extra crispy chicken.
Frying Tip: A splatter screen can help reduce oil splatter.

Chicken Recipes

Melt-In-Your-Mouth Chicken

Melt-In-Your-Mouth Chicken

Busy weeknight? Need a fail-proof dinner that’s big on flavor but low on effort? This Melt-In-Your-Mouth Chicken is your answer! With a rich, creamy topping that keeps the chicken incredibly juicy, every bite is packed with comforting, savory goodness. The best part? It’s made with simple pantry staples and requires minimal prep—just mix, spread, and bake.

If you’re looking for a no-fuss meal that the whole family will love, this one’s going straight into your recipe rotation. Bonus: It pairs perfectly with anything from roasted veggies to buttery mashed potatoes. Let’s make dinner easy and delicious!

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Melt-In-Your-Mouth Chicken

Prep Time 10

Cook Time 35

Total Time 45

Servings 4

Calories 614

This easy, flavorful chicken dish lives up to its name—tender, juicy, and packed with rich, savory goodness.

Ingredients

4 boneless, skinless chicken breasts
1 cup mayonnaise (or Greek yogurt for a lighter option)
½ cup grated Parmesan cheese
1 tbsp dried minced onion
1 tsp garlic powder
1 tbsp dried parsley
½ tsp salt
½ tsp black pepper

Instructions

Preheat your oven to 375°F (190°C). Grease a baking dish with non-stick spray.
Prepare the mixture: In a bowl, combine mayonnaise (or yogurt), Parmesan cheese, minced onion, garlic powder, dried parsley, salt, and black pepper. Stir until well blended.
Arrange the chicken: If the chicken breasts are thick, slice them in half lengthwise for even cooking. Place them in the prepared baking dish.
Coat the chicken: Evenly spread the mayo mixture over each piece, fully covering them.
Bake for 35-45 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
Serve warm and enjoy the melt-in-your-mouth goodness!

Calories: 614kcal

Course: Main Course

Cuisine: American

Keyword: Melt-In-Your-Mouth Chicken

Chicken Recipes

Oven-Baked Chicken and Rice

Oven-Baked Chicken & Rice – The Ultimate Easy Comfort Meal

Imagine tender, juicy chicken baked to perfection on a bed of garlicky, buttery rice—all in one pan, no stovetop needed. This recipe is a total weeknight game-changer: quick prep, big flavors, and no messy cleanup. The secret? A simple trick that infuses every grain of rice with rich, savory goodness. Just toss it in the oven, let it work its magic, and enjoy a restaurant-quality meal with minimal effort. Comfort food doesn’t get easier than this!

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Oven-Baked Chicken and Rice

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings 5

Calories 575

This easy oven-baked chicken and rice recipe is packed with flavor! The secret? Baking the onions, garlic, and butter before adding the rice and liquid, creating a rich, buttery, and garlicky base. Everything cooks together in one dish—no stove required!

Ingredients

For the Chicken:

5 bone-in, skinless chicken thighs (see Notes for other options)
1 tsp paprika
1 tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
¾ tsp salt
Black pepper to taste

For the Rice:

1 onion, chopped (brown, white, or yellow)
2 large garlic cloves, minced
2 tbsp (30g) butter or olive oil
1 ½ cups (270g) uncooked white rice (see Notes for alternatives)
1 ½ cups (375ml) hot chicken broth
1 ¼ cups (315ml) hot water

Optional Garnish:

Cooking spray (for crispy chicken)
Fresh thyme or chopped parsley

Instructions

Preheat Oven: Set oven to 180°C (350°F).
Prepare Flavor Base: In a 10x15-inch (25x35 cm) baking dish, scatter the chopped onion and minced garlic. Place butter in the center and bake for 12-15 minutes, stirring if needed to prevent burning.
Season Chicken: While the onion mixture bakes, combine paprika, thyme, garlic powder, onion powder, salt, and black pepper. Rub onto both sides of the chicken thighs.
Assemble Dish: Remove the baking dish from the oven. Add uncooked rice and mix it with the onion and garlic. Place the seasoned chicken on top, then pour in the hot chicken broth and water around the chicken.
Bake Covered: Cover with foil and bake for 30 minutes.
Bake Uncovered: Remove foil, lightly spray the chicken with oil (optional), and bake for another 20 minutes until all liquid is absorbed and the rice is tender.
Rest & Serve: Let the dish stand for 5 minutes before fluffing the rice. Garnish with fresh parsley or thyme if desired. Serve and enjoy!

Notes

Chicken Options:
- Bone-in, skinless thighs work best as they stay juicy and cook evenly with the rice.
- Drumsticks also work without changing the cooking time.
- Boneless thighs or chicken breasts should be added after the rice bakes for 30 minutes. Remove the foil, place the chicken on top, and bake uncovered for another 20-25 minutes.
Rice Options:
- Best choices: Long-grain white rice, basmati, or jasmine for fluffy results.
- Brown rice: Use ½ cup extra hot water and bake covered for 1 hour, then uncovered for 15 minutes.
- Not suitable: Minute Rice, risotto, or paella rice.
Seasoning Swap: Feel free to use your favorite spice blends like Lemon Pepper or Italian Herbs.

Calories: 575kcal

Course: Main Course

Cuisine: Western

Keyword: Oven-Baked Chicken & Rice

Chicken Recipes

Creamy Spinach Chicken Casserole

Creamy Spinach Chicken Casserole

Juicy chicken, melty cheese, and a rich, garlicky parmesan sauce—this Creamy Spinach Chicken Casserole is a weeknight dinner game-changer! No pre-cooking, no fuss—just layer fresh spinach, chicken, and a creamy sauce in a dish, bake, and let the magic happen. Ready in under 30 minutes, it’s the ultimate comfort food that fits any craving—serve it over rice, pasta, or keep it low-carb with veggies. One bite and you’ll be hooked!

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Creamy Spinach Chicken Casserole

Prep Time 5

Cook Time 25

Total Time 30

Servings 4

Calories 274

This Creamy Spinach Chicken Casserole is a simple and delicious dish made with fresh spinach, tender chicken breasts, and a rich parmesan cream sauce.

Ingredients

8 oz fresh spinach (or use frozen, thawed, and drained)
2 large chicken breasts, sliced in half crosswise (or use thinly sliced chicken breasts)
½ cup mayonnaise (or substitute with creamy salad dressing)
½ cup sour cream (or use plain yogurt)
½ cup grated parmesan cheese
1 cup shredded Monterey Jack cheese (or mozzarella)
1 tsp garlic salt (adjust as needed)
½ tsp black pepper
½ tsp adobo seasoning (optional)

Instructions

Preheat the oven to 500°F.
Assemble the casserole: In a 13×9-inch baking dish, layer the fresh spinach, chicken breasts, and creamy sauce mixture (combine mayonnaise, sour cream, parmesan cheese, garlic salt, and seasonings). Top with shredded cheese.
Bake for 18-25 minutes, or until the chicken is fully cooked and the cheese is golden brown.
Serve immediately with your favorite sides like rice, pasta, or roasted vegetables.

Calories: 274kcal

Course: Main Course

Cuisine: American

Keyword: Spinach Chicken Casserole

Tips & Variations:

For extra texture: Add cooked rice, cauliflower, or Brussels sprouts at the bottom of the dish.
Use frozen spinach: Thaw and squeeze out excess liquid before layering.
Try different cheeses: Mozzarella, cheddar, or a blend of Monterey Jack and parmesan work well.
Low-carb option: Pair with steamed vegetables, zucchini noodles, or mashed cauliflower.
Make it crispy: Use freshly grated cheese for a golden, speckled crust.

Storage & Freezing:

Refrigerate leftovers in an airtight container for up to 3 days.
Freeze in a freezer-safe dish for up to 3 months. Reheat in the oven at 350°F until warmed through.

This quick and creamy casserole is a reader favorite—simple to prepare, full of flavor, and perfect for any occasion! Enjoy!

Chicken Recipes

Creamy Lemon Chicken Orzo Soup

Creamy Lemon Chicken Orzo Soup – Cozy Comfort with a Bright Twist!

When life calls for a bowl of comfort, this Lemon Chicken Orzo Soup delivers—big time! It’s everything you love about classic chicken soup but with a zesty lemon kick and a silky, creamy texture that’s magically made without a drop of cream.

Packed with tender shredded chicken, hearty orzo, and fresh spinach, this soup is light yet satisfying—the kind of meal that hugs you from the inside out. And the best part? It’s ready in just 45 minutes with simple, wholesome ingredients you probably already have on hand.

One spoonful, and you’ll see why this soup is a total game-changer. Let’s make it

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Creamy Lemon Chicken Orzo Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings 6 hearty bowls

Calories 340

A comforting, zesty chicken soup with a creamy texture—without any cream! This nourishing dish is packed with flavor and comes together in under an hour. Inspired by Cooking Light.

Ingredients

1 tbsp olive oil
3 carrots, peeled and diced
½ onion, diced
3 cloves garlic, minced
8–10 cups chicken broth (adjust for preferred consistency)
1 cup whole wheat orzo
3 cups cooked, shredded chicken (rotisserie works great!)
3 eggs
Juice of 3–4 lemons (about ½ cup)
1 handful fresh spinach
1½ tsp salt
Freshly ground black pepper, to taste
Fresh dill, as much as you love

Instructions

Sauté the Vegetables
Heat a large soup pot over medium heat. Add the olive oil, followed by the carrots, onion, and garlic. Sauté for about 10 minutes until fragrant and tender. Be careful not to burn the garlic.
Cook the Orzo
Pour in the broth and bring to a gentle simmer. Stir in the orzo and let it cook until softened. Add the shredded chicken and remove from heat.
Temper the Eggs
In a small bowl, whisk together the eggs and lemon juice. To prevent scrambling, slowly add a ladleful of hot soup to the egg mixture while whisking constantly. Gradually stir the warmed egg mixture back into the soup, stirring continuously until the soup becomes silky and creamy.
Finish with Freshness
Stir in the spinach, salt, pepper, and fresh dill. Taste and adjust seasonings as needed.

Notes

Broth Consistency: Use 8 cups for a thicker soup or 10 cups for a brothier version.
Reheating Leftovers: The orzo will absorb liquid as it sits, so add extra broth or water when reheating.
Egg Safety Tip: If the soup is too hot, the eggs will scramble. Stir in a few ice cubes to cool it slightly before adding the egg mixture.
Make It Vegetarian: Swap the chicken for white beans or another plant-based protein.

Enjoy this cozy, bright, and satisfying soup!

Calories: 340kcal

Course: Main Course, Soup

Cuisine: American (with Mediterranean influence)

Keyword: Creamy Lemon Chicken Orzo Soup

Chicken Recipes

One-Pan Ginger Chicken Meatballs with Peanut Sauce

One-Pan Ginger Chicken Meatballs with Peanut Sauce

These juicy, flavor-packed chicken meatballs are simmered in a creamy, rich peanut sauce that will have you licking your plate clean! Made in just one pan, this easy weeknight dinner is packed with protein, fresh veggies, and bold Thai-inspired flavors. Perfect for meal prep, ridiculously delicious, and endlessly customizable—serve it with rice, quinoa, or even spiralized veggies. Once you try this, it’s going straight into your weeknight dinner rotation!

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One-Pan Ginger Chicken Meatballs with Peanut Sauce

Prep Time 30

Cook Time 30

Total Time 1

Servings 4

Calories 528

A flavorful, Thai-inspired dish featuring tender ginger chicken meatballs simmered in a creamy peanut sauce. Packed with protein and veggies, this easy one-pan meal is perfect for meal prep.

Ingredients

For the Meatballs:

1 lb lean ground chicken (or turkey)
1 egg
½ cup panko breadcrumbs (or 2 tbsp coconut flour for gluten-free)
¼ cup green onion, finely chopped
¼ cup cilantro, finely diced
1 jalapeño, seeded and finely diced
3 cloves garlic, minced
1 tbsp freshly grated ginger
¼ tsp cayenne pepper
½ tsp salt
Freshly ground black pepper, to taste
1 tbsp toasted sesame oil (or avocado, coconut, or olive oil)

For the Peanut Sauce:

1 can (15 oz) light coconut milk
½ cup natural creamy peanut butter (just peanuts + salt)
2 tbsp gluten-free soy sauce (or coconut aminos)
1 tbsp chili paste or sriracha

Add-Ins:

2 large carrots, thinly sliced
1 red bell pepper, julienned
⅔ cup frozen peas (or edamame)

For Garnish:

Chopped honey-roasted peanuts
Diced scallions
Fresh cilantro
Hot sauce (optional)

Instructions

Prepare the Meatballs:

In a large bowl, combine ground chicken, egg, breadcrumbs, green onion, cilantro, jalapeño, garlic, ginger, cayenne, salt, and pepper.
Mix with clean hands and form into 16 golf ball-sized meatballs.

Cook the Meatballs:

Heat a large deep skillet over medium-high heat and add sesame oil.
Brown the meatballs on all sides for about 5-6 minutes, working in batches if necessary.
Transfer meatballs to a plate and set aside.

Make the Peanut Sauce:

Reduce heat to medium-low. In the same skillet, add coconut milk, peanut butter, soy sauce, and chili paste.
Whisk until smooth and well combined.

Simmer the Meatballs & Vegetables:

Add carrots to the sauce, then return the meatballs to the pan.
Bring to a simmer, cover, and cook on low for 15 minutes.

Final Touches:

Uncover and stir in peas and red bell pepper.
Simmer for another 5 minutes.

Serve & Enjoy:

Serve over brown rice, quinoa, or spiralized zucchini/sweet potatoes.
Garnish with chopped peanuts, scallions, cilantro, and hot sauce if desired.

Calories: 528kcal

Course: Main Course

Cuisine: Thai-Inspired

Keyword: One-Pan Ginger Chicken Meatballs with Peanut Sauce